GOLDEN THAI CURRY WITH FRESH BEANS
2 cups cubed sweet potato
1 cup cubed carrots,
1 cup chopped fresh wax or green beans
2 Tbsp coconut oil
1 cup chopped onions
3 minced garlic cloves
1 cup coconut milk
3 Tbsp Thai curry sauce
1 large Tbsp peanut butter
1 cup diced red bell pepper
2 sprigs flat leaf parsley, chopped
• Bring a large pot of salted water to a boil.
• Meanwhile chop the vegetables. Cut the sweet potato twice as big as the carrots.
• Add the chopped sweet potatoes, carrots and beans to the pot and cook for 2 minutes.
• Meanwhile, slowly cook the onions and garlic in oil.
• Transfer the blanched vegetables to the onions. Do not discard the vegetable stock.
• Add the coconut milk, the curry sauce, 1/3 cup of vegetable stock and the peanut butter and bring to the boil.
• Reduce to slow simmer and cook for two minutes.
• Adjust the salt. If you need pepper, add a light sprinkling of white pepper.
• Add the chopped bell peppers and the parsley and remove from heat.
• Let it rest for 2 minutes and serve.
